Thursday, April 10, 2008

Rachel's Lasagna


1 lb lean ground beef
1/4 large onion, diced
1/4 large green pepper, diced.
Oven ready lasagna noodles
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes,
diced 1/2 6 oz can (3 oz) tomato paste
1/2 lb Ricotta cheese
1 cup of cottage cheese
1 1/2 lb Mozzarella cheese(slices or shredded)
3/4 lb parmesan cheese
2 tsp. Garlic Powder
2 tsp. Oregano
2 tsp. Italian Seasoning
Garlic Salt
2 tsp. Parsley
1 Garlic Cloves, minced
White wine vinegar

1 Brown lean ground beef with diced onions and peppers in skillet until lightly browned and cooked through. Drain on paper towels.
2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste, and diced stewed tomatoes. Add oregano, parsley, Italian Spice Mix. Add garlic and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar.
Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.
3. Mix the cottage cheese and ricotta cheese together in a bowl.
3 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles on top of sauce. Ladle sauce sparingly on top of noodles. Then Layer:
Mozzarella Cheese Ricotta/Cottage Cheese Parmesan Noodles Sauce
Repeat until pan is filled
If you have extra sauce you can spread that over the top followed by a layer of Mozzarella cheese. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes to an hour (until noodles are tender when poked with a fork). Allow to cool before serving.

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